Ingredientes para Banana Tarte Tatin
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Cómo preparar Banana Tarte Tatin
- Preheat oven to 220°C (200°C fan/425°F).
- In a small saucepan, combine 50g butter, 100g granulated sugar, 2 tbsp heavy cream, and 1/2 tsp ground cinnamon. Stir over low heat until sugar dissolves completely.
- Bring to a boil, then reduce heat and simmer uncovered for 2 minutes, or until the caramel slightly thickens.
- Pour the caramel sauce into the base of a 23cm (9-inch) oven-safe pie dish. Arrange 4-5 ripe bananas, cut in half lengthwise, over the caramel, slightly overlapping.
- Roll out a sheet of ready-made puff pastry (approximately 25cm x 25cm) and trim to form a 24cm (9.5-inch) circle.
- Carefully drape the pastry over the bananas, gently tucking the edges into the sides of the dish.
- Brush the pastry with 1 egg, beaten lightly. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the bananas are tender.
- Let the tart cool slightly before carefully inverting it onto a serving plate. Serve warm with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
98g
Fat
54g
Carbs
17g
